Bake Happy Friday Round Up

Hey everyone! It’s Friday once again! We’re already in the middle January. Before we know it, you’re already reading Christmas Bake Happy posts since it will be December once again. But let’s take it one month at a time. Or rather, one week at a time.

Slow down. Read a book in the nearby park. Eat at a new restaurant. Try new things.

This week, I finally mustered up the courage to bake French Macarons but I failed :(. Yeah they taste good. And by good I mean, I can’t stop eating them good but then again they still don’t look like the macarons I know they could be. There’s a kilo of ground almonds waiting for me so I can try this again.

Related posts:

Comments

With your macaroons, I read you have to bang the tray off the counter to get the lip and then leave them sit on the counter for 15 minutes to an hour to form a skin. The they come out like pro macaroons! I don’t know though- they are on my to do list!

I’ve had my first ever batch of macarons turn out like this and was very disappointed, but tweaking and repeating has ensured success in all my subsequent batches! I have two suggestions: ageing your egg whites in the fridge for 4-5 days and allowing them to come to room temperature before you work with them, and checking your macaronage technique.It’s the latter which was holding me back! You need to really knock all of the air out of the egg whites – it feels wrong because you’re so used to being delicate and folding, but this requires a bit more strength to get the mixture a bit tougher. Good luck!